Don’t you love the feeling of fall in the air? The smell of the cinnamon brooms as you walk into the grocery story always entices me. This past weekend I decided to try my hand at a cinnamon bundt cake and it was delicious. The cake was very moist and so easy to make. I was disappointed with the icing glaze recipe that was listed with the cake. I followed the instructions, but my glaze was clear and disappeared into the cake so I served mine with a little sweetened whipped cream too. I’m adding a different glaze recipe to this that should work better.

Ingredients

For the Cake

¾ cup sorghum flour

¾ cup potato starch

½ cup tapioca starch

1¼ cup granulated sugar

1 teaspoon xanthan gum

1¼ teaspoons baking soda

¾ teaspoon baking powder

½ teaspoon salt

1½ teaspoons cinnamon (Vietnamese if you have it)

⅓ cup butter

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk or 1Tablespoon vinegar + milk to = 1 cup

For the Glaze

1 tsp butter

1 1/2 c confectioners sugar

2 1/2 tsp milk

1/4 tsp vanilla extract

1/8 tsp salt

Instructions

In a small bowl combine the dry ingredients.

In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.

Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients. Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.

Spoon the batter into a sprayed or greased bundt pan.

Bake at 325° for 50 minutes.

Cool in the pan for 10 minutes, then transfer to a wire rack.

Melt butter for glaze and then add the rest of glaze ingredients. Drizzle glaze over cooled cake.